Chapter XX · Entremets (Sweets) · No. 2595
Built upon: No. 2551Apricots à la Condé
2595—Pommes à la Condé
Poach some fine, peeled and trimmed apples in vanilla-flavoured syrup. Dish them on a border of rice, decorated with cherries and angelica, as explained under No. 2551, Apricots à la Condé.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2595, p. 752. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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